IFT April 2014 Media Update

April 18, 2014

The Institute of Food Technologists (IFT) Media Update contains highlights from Food Technology magazine, Journal of Food Science, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.  

Stephanie Callahan—Media Relations Manager, 312-604-0273312-604-0273, scallahan@ift.org
Mindy Weinstein—Director of Media Relations, 312-604-0231312-604-0231, mweinstein@ift.org

Follow us on Twitter: @IFTMedia and @IFTFoodieFacts

Food Technology Magazine: Top 10 Functional Food Trends, Rice, Food Labeling, Extrusion Technology
Journal of Food Science
: Edible Flowers

Consumer News

Top Ten Functional Food Trends for 2014

The April 2014 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2014. Sloan gathers data from a multitude of industry resources to come up with the following trends.

Read the full press release here
Read the full article in Food Technology here

Edible Flowers May Inhibit Chronic Diseases

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.

Read the full press release here
Read the Journal of Food Science abstract here

Rice Gets Trendy, Adds Nutrients and So Much More
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.

Read the full press release here
Read the full article in Food Technology here

Nutrition Facts Labels Change the Face of Product Packaging
In this month’s Food Technology Perspective Column, Robert C. Post, Ph.D., Chief Science Officer, FoodMinds writes about the U.S. Food and Drug Administration announcement last month for proposed updates to the design and content of Nutrition Facts labels and associated serving sizes. Evolving nutrition science, including new Dietary Reference Intakes, updated nationwide food consumption data and comprehensive evidence-based Dietary Guidelines for Americans recommendations, all drove the FDA changes. The new proposals include design and format changes with greater prominence of calories and servings per container information, removing “calories from fat” and updating the footnote linking to Daily Value to better explain to consumers what it means exactly.

Read the full article in Food Technology here

Trade News

Extrusion Technology Improves Food Security in Africa
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), contributing authors write about how extrusion technology is a powerful food processing technique that can produce a variety of products made from locally grown grains, cereals and legumes while maintaining nutrient content and fighting off unsafe contaminants.

Read the full press release here
Read the full article in Food Technology here

IFT News

IFT Election Results
The 2014 IFT Leadership Election results are in and new officers will take office on September 1, 2014. President-Elect Colin Dennis will lead the board of directors which includes Ernest Ndi Embola, Dawn Merrill, Sharrann Simmons, and R. Paul Singh.

For full biographies, visit www.ift.org/election

Institute of Food Technologists Announces New Sponsor of Global Food Traceability Center
The Institute of Food Technologists (IFT) is pleased to announce that Trace One Inc. has signed on as one of the sponsors of IFT’s Global Food Traceability Center. They will join 16 other partners who all share a common objective to strengthen the global food supply and increase business efficiencies through the use of sound traceability practices.

Read the full press release here

IFT’s 75th Anniversary Section

Institute of Food Technologists Launches FutureFood 2050 Program to Highlight Solutions to Feed 9 Billion People by 2050
The world’s largest scientific society of individual food scientists and technologists unveiled a sweeping new program today, FutureFood 2050, to create a broad dialogue on how science will deliver solutions needed to feed the world’s nine billion people by the year 2050.

Read the full press release here
Visit the FutureFood 2050 website here
For more information on the 75th Anniversary visit here    

Save the Date: 2014 IFT Annual Meeting and Food Expo
Doug Rauch, Former President of Trader Joe's to Serve as Keynote Speaker
June 21-24, 2014
New Orleans Morial Convention Center

The Opening General Session keynote presentation will feature Doug Rauch, former president of Trader Joe's, on Sunday, June 22, from 8:30-10:15 a.m. Rauch, renowned for growing Trader Joe’s from a small, nine-store chain in Southern California to a nationally acclaimed retail success story with more than 340 stores in 30 states, will join us in New Orleans to share his thoughts about how to feed the world, one healthy, sustainably-sourced meal at a time.

The 2014 IFT Annual Meeting & Food Expo is the only global event of its kind to feature the very latest food products, the hottest food trends, and the most important developments in the science of food.  IFT's 2014 Scientific Program will address hot topics in food safety, product development, food health and nutrition, environmental sustainability and novel processing and packaging.

Beacon Lecturers:
  • Hod Lipson PhD, Professor of Engineering at Cornell University in Ithaca, New York, and co-author of the recent book Fabricated: The New World of 3D Printing, will describe the disruptive principles underlying 3D printing and their effect, from education to medicine to art to architecture, and from bio-printing to food printing, as well as what the future holds for this technology.
  • Jane Karuku, President of AGRA, former Deputy Chief Executive and Secretary General Telkom Kenya, and former Managing Director for East and Central Africa for Cadbury, will speak about the challenges and potential solutions to the critical issue of global food security.

Click here for the event page

Complimentary registration is available for credentialed members of the media.

For registration information, please contact Stephanie Callahan at 312-604-0273312-604-0273, scallahan@ift.org or Mindy Weinstein at 312-604-0231312-604-0231, mweinstein@ift.org.